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I served this with Chive Garlic Bread from the April/May 2001 issue, and my finicky-eating, 6-year-old grandson absolutely loved it! —Elaine Mizzles Ben Wheeler, Texas
This recipe is:
Quick
Nutritional Facts 1 serving (1-1/2 cups) equals 657 calories, 27 g fat (12 g saturated fat), 113 mg cholesterol, 2,200 mg sodium, 60 g carbohydrate, 7 g fiber, 43 g protein.
Originally published as Broccoli Chicken Fettuccine in Taste of Home December/January 2007, p59
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Reviewed on Sep. 10, 2011 by TwylahJean
Very tasty. If doubling the recipe, I recommend using just 1 1/2 cups of broth.
Reviewed on Mar. 02, 2011 by JillAndLea
I've made this many times and think it is wonderful. I always use fresh mushrooms and broccoli in place of the canned and frozen.
Reviewed on Nov. 08, 2010 by ZumaCook
BEST Chicken Fettuccine I've ever had!!! So creamy & delicious.
Reviewed on Oct. 24, 2010 by dawnwester
One of the best chicken fettuccine recipes I have ever had. But I wish it was for more people.
Reviewed on May. 17, 2010 by MaryThompson
I used egg noodles, and added spinach also. Good, family liked it, but I wish it was a touch more creamy. Maybe I'll add extra soup next time...?
Reviewed on Aug. 04, 2009 by dawnrosanne
I doubled the receipe so it would serve my family of four. It turned out good, but it was a little "liquidy." I think next time I'll cut back on the amount of chk broth that I use or maybe cut down on the soup.
Reviewed on Jun. 28, 2009 by Cindy Fuhs
Wonderful!
Reviewed on Feb. 25, 2009 by lssrls@yahoo.com
I baked this and it was very good. Will make this again
Reviewed on Dec. 08, 2008 by brianjaz
Reviewed on Dec. 05, 2008 by judy.leonard
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